Looking fora good jambalays reciepe?!
Answers: a reciepe for lousianas style cajan
Chicken and Shrimp Jambalaya
INGREDIENTS:
3 to 4 pounds chicken pieces
1/4 cup vegetable oil
1 green bell pepper, chopped
1 small red bell pepper, chopped, optional
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 cups long-grain rice, uncooked
2 teaspoons salt
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon dried leaf thyme
1/4 teaspoon Tabasco sauce
3 cups water
8 ounces shrimp, canned and drained small shrimp or coarsely chopped fresh or frozen cooked medium shrimp
PREPARATION:
Brown chicken pieces in hot vegetable oil over medium heat. Remove chicken from oil. Drain off all but 1 to 2 tablespoons of oil. Cook bell pepper, onion, garlic, and rice over low heat, stirring often, until tender.
Add seasonings, water, and chicken. Bring mixture to a boil; cover and cook over low heat for 25 minutes, until rice is tender. Remove cover and fluff rice. Stir in shrimp and cook for about 5 minutes longer, until heated through.
Jambalaya recipe serves 6.
Well, you are correct... only those good cooks in Louisiana really know how to make those spices come alive. If you go to southern.living.com, you'll find some Louisiana recipes. Good luck!
RAGIN' CAJUN JAMBALAYA
1 lg. onion, chopped
2 garlic cloves, crushed
1/2 c. chopped celery
1 lg. bell pepper, finely chopped
1 1/2 lbs. sliced sausage (kielbasa or andouille)
2 lbs. cooked shrimp, chicken, crawfish, or any combination
2 tbsp. olive, vegetable oil, or bacon drippings
1 c. fresh, chopped tomatoes, optional
1 1/2 c. uncooked long grain rice
3 c. chicken or seafood stock
1 tsp. salt
1/2 tsp. onion salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. thyme
1 tbsp. file
1 tsp. oregano
2 bay leaves
Tabasco or Louisiana hot sauce to taste
Whimps may use 1/2 teaspoon each of black, white and cayenne pepper; "Cajuns" may use 2 teaspoons each.
In a large, heavy pot on medium to medium high temperature, saute sausage in oil until well browned; drain well. Add chopped onion, garlic, celery and bell pepper, saute until almost tender. Add seasonings and continue to saute for 1 minute. If desired add fresh, chopped tomatoes. If using chicken, add cooked chicken pieces to take up flavors. Add chicken or seafood stock and rice. Turn heat down to gentle simmer and cover for about 20 to 25 minutes. If using cooked shrimp or crawfish, add at the end of cooking time to prevent breaking down. Add hot sauce to individuals taste. Serve with favorite wine and french bread.
try this one..
jambalaya
Ingredients
1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces
Preparation
Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.